Lunch: Grilled Ginger-Sesame Chicken Salad

Recipe by Curtis Stone I had never had a Chinese chicken salad until I came to the States. I'm just going to say it out loud — I love it. The secret to this dish is the dressing: sweet hoisin, spicy Sriracha, salty soy, rich sesame oil, with the fresh fl

This recipe includes fertility superfoods such as:

Chicken Breast

Health and fertility benefits of Grilled Ginger-Sesame Chicken Salad

Skinless chicken breast is an excellent source of the protein, as its contains 21 grams of protein for every 100 grams of breast. Additionally, chicken contains ample amounts of vitamin B6, which serves a vital function in helping to reduce the stressors that cause PCOS. Vitamin B6 help keeps your hormones at balanced levels, which is very helpful for those seeking to stem the flow of excessive testosterone and androgen

Ingredients

1/4 c. reduced-sodium soy sauce
3 tbsp. canola oil
2 tbsp. hoisin sauce
1 tbsp. toasted sesame oil
1 tsp. Sriracha sauce
1 tsp. kosher salt
2 bonless, skinless chicken breast halves
1/4 c. red wine vinegar
1/4 c. minced scallions

Instructions

To make marinade: In a medium bowl, whisk soy sauce, ginger, canola oil, hoisin sauce, sesame oil, Sriracha, and salt to blend. Transfer 3 tablespoons of the mixture to a baking dish, then add chicken and turn to coat it. Cover and refrigerate for 30 minutes, turning after 15 minutes, or up to 1 day, turning occasionally.
To make dressing: Whisk vinegar and scallions into remaining marinade. Set aside.
Heat a grill pan over medium-high heat. Remove chicken from mari­nade, add to grill pan, and cook for about 4 minutes per side, or until chicken shows no sign of pink when pierced in thickest part with tip of a small sharp knife. Transfer to a cutting board and let cool for 15 minutes.
Cut chicken crosswise into 1/4-inch-thick slices.
Assembly: In a large bowl,toss chicken, cabbage, carrots, scal­lions, and cilantro with enough dressing to coat lightly.
Mound salad in center of four plates. Rewhisk dressing and driz­zle a little over and a round salad. Sprinkle almonds and sesame seeds over and serve.

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